Prevalence of Salmonella spp. and L. monocytogenes in some ready to eat foods sold retail in Balıkesir

Year 2016, Volume: 27 Issue: 1, 31 - 36, 20.04.2016

Mukadderat Gökmen , Levent Akkaya Recep Kara , Adem Önen

Abstract

In this study, some ready-to-eat foods (meat doner,
chicken doner, fermented sausage (sucuk), braised meat, white pickled cheese,
hoşmerim, halva, russian salad, vegetable salad) which presented for sale and
consumption in the supermarkets and restaurants in Balıkesir, were investigated
for Listeria spp., L. monocytogenes, and Salmonella spp. Microbiological analyses of ready to eat samples
were used conventional culture method. A total of 235 ready-to-eat
food samples, 22 isolates (9.4%) were identified as Listeria spp. and 5 isolates (2.1%) were identified as L. monocytogenes, and 3 isolates (1.3%)
were identified as Salmonella spp. L. monocytogenes were detected in white
pickled cheese and vegatable salad samples and Salmonella spp. were detected in chicken doner, braised meat and
halva samples. As a result, the presence of pathogenic bacteria such as L. monocytogenes and Salmonella spp. in ready-to-eat foods, constitutes a major risk in
terms of public health. Especially heat treatment should be adequate in the
production step of these types of foods and post-processing contamination
should be avoided. On the other hand, GMP, GHP and HACCP regulations should be
implemented in production, processing, packaging and storage stage.

Keywords

Ready-to-eat foods, Listeria spp, L. monocytogenes, Salmonella spp.

Balıkesir’de satışa sunulan bazı tüketime hazır gıdalarda Salmonella spp. ve Listeria monocytogenes’in yaygınlığı

Abstract

Bu çalışmada, Balıkesir’de marketlerde ve
restoranlarda satışa ve tüketime sunulan bazı tüketime hazır gıdalar (et döner,
tavuk döner, fermente sucuk, kavurma, beyaz peynir, höşmerim, helva, rus
salatası, sebze salatası) Listeria spp.,
L. monocytogenes ve Salmonella spp. yönünden araştırıldı.
Tüketime hazır gıda örneklerinin mikrobiyolojik analizlerinde klasik kültür
tekniği kullanıldı. Toplam 235 tüketime hazır gıda örneğinin 22’sinde (%9.4) Listeria spp. ve 5’inde (%2.1) L. monocytogenes ve 3’ünde (%1.3) Salmonella spp. saptandı. Beyaz peynir ve sebze salatası örneklerinde L. monocytogenes ve tavuk döner, kavurma
ve helva örneklerinde Salmonella spp.
tespit edildi. Sonuç olarak tüketime hazır gıdalarda L. monocytogenes ve
Salmonella spp. gibi patojen bakterilerin bulunması halk sağlığı açısından
büyük risk oluşturmaktadır. Özellikle bu tip gıdaların üretim basamaklarında
uygulanan ısıl işlem yeterli olmalı ve proses sonrası kontaminasyondan
kaçınılmalıdır. Diğer yandan üretim, işleme, ambalajlama ve depolama
aşamalarında GMP, GHP ve HACCP kurallarına uyulmalıdır.

Keywords

Tüketime hazır gıda, Listeria spp, L. monocytogenes, Salmonella spp

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